Cabbage Kari

  1. A medium sized Cabbage
  2. Fresh or frozen peas 1cup
  3. Green chillies 1 -2 
  4. Mustard seeds, one teaspoon
  5. Oil – two teaspoons
  6. A few curry leaves
  7. Parsley or coriander - a few leaves
Preparation method:
  1. Cut the cabbage into thin slivers of an inch or so. Cut the chillies into long slender pieces.
  2. Pour oil in a pan or kadai and put the mustard seeds wait till the mustard splutters. Add the curry leaves and saute for a minute. Add the cut cabbage, peas and a teaspoon of salt and saute. Sprinkle a little water and keep the pan closed lightly. The cabbage will start cooking in the steam coming out of the sprinkled water. Keep turning them occasionally so as not to blacken them.
  3. Grated coconut can be added at this stage if desired.